SUSHI SAKE

Name: SUSHI SAKE
Address: 9565 SW 72 ST, MIAMI, FL, 33173, US

9565 SW 72 ST, MIAMI, FL 33173

License #2333132

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 84.3/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed gaskets torn at reach in cooler across from cook line. **Repeat Violation**
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door. **Repeat Violation**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line. **Repeat Violation**
[33-16-4] Open dumpster lid. **Repeat Violation**
[41-07-4] Container of medicine improperly stored. Observed container of pepto bismal and prescription medication stored on shelf above reach in cooler at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of bucket of shrimp sauce inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (78F - Cold Holding) at cook line, as per operator for 2 hours. Operator moved product to reach in cooler. **Corrective Action Taken** **Repeat Violation**
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty dishes and utensils stored inside hand sink next to cook line. **Repeat Violation**
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for sushi rice and shrimp tempura without written procedures. Provided operator with form via email.

Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table next to rice cooker. **Repeat Violation**
[14-11-5] Equipment in poor repair. Observed gaskets torn at reach in cooler across from cook line and walk in freezer.
[08B-38-4] Food stored on floor. Observed bucket of ginger stored on floor in dry storage near ice machine. **Repeat Violation**
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer. **Repeat Violation**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line. **Repeat Violation**
[33-16-4] Open dumpster lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour not labeled next to walk in freezer.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean tongs without changing gloves and washing hands in between.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dishes, put on gloves and began prepping raw chicken without washing hands in between. **Repeat Violation**
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs store at room temperature under prep table in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pooled eggs (74F - Cold Holding) on top of freezer next to fryer and garlic butter (53F - Cold Holding) at cook line, as per operator for 45 mins.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice and shrimp tempura held on time without time mark. Operator able to prove when products were made and added time mark. **Corrected On-Site** **Repeat Violation**
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty dishes and utensils stored inside hand sink next to cook line. **Repeat Violation**